Not all yogurts are created equal.  Look for these different styles in the dairy aisle at your favorite store.

Balkan-style or set-style
To make this yogurt, the cultured milk is poured directly into the containers that you later find on store shelves.  The yogurt settles into the shape of its container, ready to be broken up when the first person digs in.  Fruit-on-the-bottom yogurt is simply a set-style yogurt with a fruit preparation trapped underneath.

Greek-style or Mediterranean-style
This thick and creamy yogurt, which is spiking in popularity across the country, is obtained by straining or centrifuging regular yogurt.

Stirred or Swiss-style
The most common form of yogurt, it is prepared in a vat, mixed with a flavor preparation (10 to 20 percent of the yogurt by weight) and dispensed into smaller containers.  It is thinner than other styles of yogurt.

Skip the Extras
Check the ingredients list for these unnecessary extras.

Yogurts, particularly low-fat and non-fat varieties, often include ingredients such as milk powder and milk protein concentrate in order to increase the solids content without adding fat.  The trade-off, though, is a chalkier taste.

Manufacturers often put a sweet spin on plain yogurt by adding glucose, fructose, or non-nutritive sweeteners such as sucralose.  Fruit preparations in yogurt can contain more than 50 percent sugar.

Gelatin, cellulose gum, whey protein concentrate, and carrageenans may be added to improve yogurt texture and prevent the appearance of whey, the watery substance that sometimes appears on top of the solid yogurt curd.  While this "whey-off" may be undesirable from a manufacturing standpoint, whey is rich in minerals and can be consumed on its own after being poured or strained out of the yogurt.